What ingredients should I buy if I want to be able to make most

>>8508966
Shallots, garlic, dry vermouth, cream, flour, butter, eggs, better than bouillon brand boullon (beef, chix, fish, veg), herbs de Provence, fines herbes

>>8508980
*That runs the gamut for most French (mother) sauces. Forgot tomatoes, but you should always have some on hand anyway. As well as a good Dijon mustard and sour cream. Asian sauces are its own rabbit hole, you can learn more about here: http://thewoksoflife.com/chinese-ingredients-glossary/ And having a good curry powder on hand is always valuable.

>>8508980
>>8508990
And you should always have capers and anchovies on hand, and a jar of good pesto (basil & sundried, Aldi has a terrific one), fresh herbs when possible (garden), but here in the states you can buy herbs packed in olive oil and sold in tubes, basil, parsley, lemongrass, ginger etc., that work well in a pinch for the home cook. It's winter here so garden is shot until May.

>>8508966
That's a huge list but I will try getting these ingredients next time I'm in a store.

Thanks.

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Some very basic Asian sauces.

>>8509013
It's a lot of shit, but for the most part you only have to buy it once and/or keep it stocked and its well worth it. For instance you come home from work or school, pull some fish out of the fridge, poach it, fry it, whatever, make a quick sauce with butter, capers & lemon juice, serve with rice, couscous, a veg like green beans or snow peas and BAM! Sick meal in under an hour. (Keep lemon juice and lime juice on hand as well).

>>8509063
>keep cream stocked
okay.jpg

>>8509102
Thanks for your contribution to the thread. Very informative.

>>8509102
i'm not a big milk drinker so i keep powdered milk around as a substiute with butter and water and it works fine

i also can tons of stock so i have convenient pints of various stocks on hand always

>>8509038
Love this guide. Improved my quality of life since I never learned how to cook at home.